Honey-Kissed Berry Yogurt Cake

Summary

Yield
Servings
SourceSubmitted by Kristen Brownlow
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition!

Ingredients

1 1/3 cup
flour, whole wheat pastry
1 cup
cornmeal
2 teaspoons
baking soda
2 teaspoons
baking powder
1 teaspoon
salt
1 cup
butter, unsalted
3/4 cup
honey
3  
eggs
1 teaspoon
vanilla extract
3/4 cup
yogurt, whole milk
3 cups
raspberries
1 cup
pecans

Instructions

Preheat oven to 350°. Whisk flour, cornmeal, baking soda, baking powder, and salt in a small bowl. Cream butter and honey until smooth. Add the eggs, one at a time, and the vanilla. On low speed, add the flour mix and the yogurt, alternating them in three batches.

Toss raspberries (or blueberries) with one tablespoon reserved flour. Fold raspberries and chopped pecans into batter until just combined.

Pour batter into 18-20 lined muffin tin or 9x9 cake pan.

For muffins, bake 20 minutes, then add whole pecan on each and return to oven to bake an additional 6-12 minutes.

For cake bake 65-80 minutes. Test either with a toothpick, keeping in mind that berries may throw off your estimation of doneness.

Let cool 15  minutes and enjoy the whole grain summery goodness, knowing the ingredients, like the cake, were made with local love.